Skip to main content

THE MICROBIOLOGICAL SAFETY AND QUALITY OF FOOD PROCESSED BY THE 'SOUS VIDE' SYSTEM AS A METHOD OF COMMERCIAL CATERING

Objective



This project investigates 'sous-vide' foods in order to improve their safety and quality. Thereby the microbiological safety is the prime concern of this proposal. A dynamic mathematical model of the inactivation, survival and growth of pathogens will be developed to predict their behaviour and aid in the optimisation of 'sous-vide' processes.

Call for proposal

Data not available

Coordinator

LEATHERHEAD INTERNATIONAL LIMITED
Address
Randalls Road
KT22 7RY Leatherhead
United Kingdom
 

Participants (5)

ALMA UNIVERSITEITSRESTAURANTS VZW
Belgium
Address
Van Evenstraat
3000 Leuven
 
Aristotelian University of Thessaloniki
Greece
Address
University Campus
54006 Thessaloniki
 
Katholieke Universiteit Leuven
Belgium
Address
Naamsestraat 22
3000 Leuven
 
TEAGASC
Ireland
Address
Sandymount Avenue 19
4 Dublin
 
UNIVERSITY OF ULSTER
United Kingdom
Address
Cromore Road
Coleraine